Ricotta Toast Two Ways

Difficulty: Easy

Time: 20 minutes

Serves: 2

Ingredients:

For the savory slice:

1 slide of bread (can substitute gluten free bread)

2 tbsp ricotta cheese (for dairy free/vegan, I used

Kite Hill almond ricotta)

6 cherry tomatoes

1 tbsp olive oil

1/2 avocado

Optional: pinch of red pepper flakes

For the sweet slice:

1 slice of bread (can substitute gluten free bread)

2 tbsp almond ricotta (for dairy free/vegan, I

used Kate Hill almond ricotta)

1/4 cup diced butternut squash

1 tbsp olive oil

10 chopped pistachios

1 tbsp honey

Directions:

For the savory slice:

Step 1: Toast a piece of bread.

Step 2: Spread the ricotta over the toast.

Step 3: Slice the cherry tomatoes in half and place on top of the ricotta.

Step 4: Drizzle the toast with the olive oil and place in your oven on broil for 2 to 3 minutes.

Step 5: Thinly slice the avocado. Place the slices on the toast and (optionally) sprinkle with red pepper flakes. Enjoy!

For the sweet slice:

Step 1: Toast a piece of bread.

Step 2: Spread the ricotta over the toast.

Step 3: In a small pan, cook the butternut squash with the olive oil. Cook on medium-high heat until the squash is tender and crispy bits appear.

Step 4: Top the toast with the cooked squash and chopped pistachios.

Step 5: Drizzle with honey and broil in the oven for 2-3 minutes. Enjoy!

#avocadotoast #glutenfree #dairyfree #vegan #almondricotta #ricottatoast #lunch #breakfast